Spicy corn and bean tacos
Prep time: 20 minsTotal time: 
Spicy corn and bean tacos
Prep time: 20 minsTotal time: 
Tamsin Burnett-Hall
Tamsin Burnett-Hall
Ingredients
- 300g frozen sweetcorn
- about 3 tbsp plant-based (or regular) milk of your choice
- 2 tbsp sunflower oil
- 1 red onion, roughly chopped
- 1 large courgette, diced
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½-1 red chilli, finely chopped
- 1 x 380g carton black beans, rinsed and drained
- juice of ½ lime
- 8 corn tortillas (we used Old El Paso)
- ½ x 31g pack coriander, roughly chopped or as sprigs
Step by step
You can prepare both the creamed corn and the spicy bean and corn mixture up to a day ahead. Warm through before assembling.
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Add half the corn to a pan of unsalted boiling water and cook for 5 minutes or until tender. Drain, then blitz to a coarse, spreadable purée with the milk. Season to taste and keep warm.
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Meanwhile, heat half the oil in a large frying pan and fry the rest of the corn over a high heat for 5-6 minutes until starting to catch and caramelise. Tip into a bowl.
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Add the rest of the oil to the pan and cook the red onion and courgette for 2-3 minutes until starting to soften. Add the spices and chilli and cook for 1 minute. Add the beans and heat through, then mix with the toasted corn. Stir in the lime juice and season to taste.
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Warm the tortillas, then spread each one with a spoonful of creamed corn, add some of the toasted corn and bean mixture, and top with coriander before folding up and eating. Serve with extra lime wedges to squeeze over if you wish.
